Blueberry Jam And Hazelnut Bars Recipes

HEALTHIER BLUEBERRY JAM BARS

Steps:

• Set your oven to 350 degrees. Line an 8X8 inch baking pan with parchment paper.
• In a small pot, melt the butter and coconut oil. Pour the honey into the pot.
• In a large mixing bowl, add the rolled oats, all purpose flour, sugar, and sea salt. Pour the melted butter into the bowl (keep the pot handy) and mix well. Set aside 1 cup of the mix and pour the rest into the prepared baking pan. Press down firmly to create the crust.
• In the same pot used for the butter, add all the blueberry jam ingredients. Bring to a boil over high heat, then reduce the heat to low. Simmer for 2 minutes, or until the jam thickens. It won't be as thick as jam from your fridge. Pour the jam over the crust and sprinkle the top with the remaining oats you set aside.
• Bake in your oven for 40 minutes.
• Let the Blueberry Jam Bars cool in the pan then remove them with the parchment paper and cut into 12-16 bars.

BLUEBERRY JAM AND HAZELNUT BARS

Steps:

• Place a rack in the centre of your oven and preheat the oven to 350°F.
• Lightly grease a 9x13 inch baking pan and line it with parchment paper making sure to leave a few inches of paper hanging over opposite sides of the pan. Doing this will make it easier to lift the finished bars out of the pan.
• In a medium bowl, add the flour (starting with 3 cups (add up to 1/2 cup more if the dough is too sticky), baking powder and salt, whisk and set aside.
• Melt the butter in the microwave.
• In a large bowl, add the melted butter and granulated sugar. Whisk vigorously until butter and sugar are well combined.
• Add the eggs, one at a time, whisking after each addition until the egg is blended into the batter.
• Add vanilla and lemon zest and whisk into batter.
• Add one-third of the flour mixture and whisk to incorporate into batter, repeat with each third until all flour is mixed in.
• If the dough remains too sticky, go ahead and add that extra half cup of flour. Mix it in the dough and divide the dough into two portions, one just a bit larger than the other.
• Keep the larger half to work with immediately and place the smaller portion in the refrigerator until ready to use.
• Press dough onto the bottom of the pan. Gently press down on surface to make sure that the bottom is even.
• Spread blueberry jam on bottom half of the dough and sprinkle with the chopped hazelnuts.
• Remove the remaining dough from the refrigerator, working with a bit at a time and using the large holes of a box grater, run the dough across the grater to create a crumbled topping.
• Spread the topping evenly across the top of the bars.
• Bake until the edges of the bars are golden, about 30 minutes. If surface of bars isn't golden place it under the broiler for about two minutes until the top is golden.
• Cool on a rack for 20 minutes and then pulling up on sides of parchment paper lift bars out of the pan onto the cutting board and cut into evenly sized bars.

BLUEBERRY JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.